Photograph of the finished Matar paneer

India · Phô mai paneer nấu đậu Hà Lan

Matar paneer

40 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Paneer cheese Paneer cheese 320 g
  • Photograph of Peas Peas 240 g
  • Photograph of Tomato Tomato 8
  • Photograph of Onion Onion 2
  • Photograph of Ginger Ginger 20 g
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Garam masala Garam masala 12 g
  • Photograph of Turmeric powder Turmeric powder 4 g
  • Photograph of Oil Oil 60 ml
  • Photograph of Coriander Coriander 20 g
  • Photograph of Cumin seeds Cumin seeds 8 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Sauté cumin seeds in cooking oil for 30 seconds until they crackle.
  2. 2 Add the chopped onions and sauté for 6 minutes until golden brown.
  3. 3 Add minced ginger and garlic and pureed tomatoes, and cook over medium heat for 8 minutes until the sauce thickens.
  4. 4 Season with turmeric powder, garam masala, and salt, add 150 ml of water, then add the peas and cook for 8 minutes.
  5. 5 Add the sliced paneer and simmer for another 5 minutes to allow it to absorb the sauce.
  6. 6 Sprinkle with chopped cilantro and serve with rice or Indian bread.

With an appliance

  • Microwave 38 min

    Replace step 4: toss the peas in the covered sauce bowl at 800 W for 5 minutes; reduce this to about 3 minutes, as boiling is not necessary and the peas retain their color well. Add the pancake in step 5 and toss for 2 minutes.

Start cooking